Classic Creamy Pumpkin Shrimp Pasta
This creamy pumpkin shrimp pasta features tender fettuccine coated in a rich, savory pumpkin sauce with succulent shrimp. It's an elegant yet comforting dish perfect for a special meal.
Equipment
- Baking sheet
- Large pot
- Large skillet
- Immersion blender (or regular blender)
Ingredients
Pasta
- 12 oz fettuccine or pappardelle pasta
Pumpkin Sauce
- 2 cups peeled and cubed sweet pumpkin
- ½ cup heavy cream
- ¾ cup chicken or vegetable stock
- 3 tbsp unsalted butter
- 2 tbsp olive oil plus extra for drizzling
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- ¼ tsp freshly grated nutmeg
- ½ tsp smoked paprika
- ¼ tsp red-pepper flakes optional, for heat
Main
- 1 lb peeled, deveined, medium-sized shrimp
Garnish
- ½ cup freshly grated Parmesan cheese
- 6-8 fresh sage leaves, chopped
- 2 tbsp toasted pumpkin seeds (pepitas)
- 2 tbsp fresh parsley, chopped
- Salt & black pepper to taste
Instructions
Cooking the Pumpkin
- Toss the cubed pumpkin with a drizzle of olive oil, salt, and pepper then roast at 400°F (200°C) for 20-25 minutes until tender. Alternatively, steam or boil the pumpkin until soft.
Cooking the Pasta
- Cook the fettuccine or pappardelle according to package directions, reserving 1 cup of the pasta water before draining. Set aside.
Sautéing the Aromatics and Shrimp
- In a large skillet, melt butter and olive oil over medium heat. Sauté minced garlic and diced shallot for 2-3 minutes until fragrant. Add shrimp and cook for 2-3 minutes per side until pink and opaque; remove shrimp and set aside.
Making the Sauce
- To the same skillet, add the roasted pumpkin, chicken or vegetable stock, heavy cream, nutmeg, smoked paprika, and red-pepper flakes (if using). Bring to a simmer, then use an immersion blender to puree the sauce until smooth. Alternatively, transfer the mixture to a blender and carefully blend until smooth; return to the skillet.
Combining Everything
- Add the cooked pasta and half of the Parmesan cheese to the pumpkin sauce. Toss to coat adding reserved pasta water as needed to reach desired consistency. Stir in the cooked shrimp and chopped sage leaves.
Serving
- Serve immediately, garnished with remaining Parmesan cheese, toasted pumpkin seeds, and fresh parsley. Season with salt and pepper to taste.
Notes
For an extra depth of flavor, roast the pumpkin with a sprig of fresh rosemary or thyme. Adjust red pepper flakes to your preferred spice level. If you don't have fresh sage, a pinch of dried sage can be used, but fresh is highly recommended for best flavor.